The fish stays moist and looks lovely when presented in this light broth. To complete the meal, it would be easy to toss in a small amount of blanched fresh peas, snow peas or haricots verts. Adapted from "The Newlywed Cookbook: 200 Simple Recipes and Original Meals for the Happy Couple," by Robin Miller (Sourcebooks, 2013).
Ingredients, two servings
1 clove garlic
2 teaspoons olive oil
3/4 cup no-salt-added chicken broth
1/4 cup packed cilantro leaves
1/4 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground black pepper
Two 6-ounce pieces skin-on red snapper fillets, pin bones removed
Mince the garlic and shallot (together is okay). Squeeze 2 tablespoons of juice from the lemon into a mini food processor or blender.
Heat a teaspoon of the oil in a medium nonstick skillet over medium heat. Add the garlic and shallot, stirring to coat. Cook for 4 minutes, until they are softened and starting to take on a golden color.
Transfer to the mini food processor or blender. Add the broth, cilantro, half of the salt and half of the pepper; puree until smooth.
Heat the remaining teaspoon of oil over medium heat, in the same skillet you used to cook the garlic-shallot mixture.
Season the fillets on both sides with the remaining salt and pepper. Add the fish to the skillet, skin side up, and cook for 1 minute, then use a flexible thin spatula to turn the fillets over. Cook for 2 minutes.
Pour the blended mixture evenly over the fillets. Cook for 2 minutes or until the fish is opaque and just cooked through, yet tender.
Place each fillet in a wide, shallow bowl. Pour half of the pan sauce/broth over each one.
Serve right away.
NUTRITION: Per serving: 230 calories, 36 g protein, 3 g carbohydrates, 7 g fat, 2 g saturated fat, 70 mg cholesterol, 400 mg sodium, 0 g dietary fiber, 0 g sugar